Macaroni with Meatballs
Macaroni cooked with meatballs is a perfect variation of “Bún dọc mùng”- noodles with Thai Giant leaves – a typical dish from northern Vietnam, and enhanced with delicious, chewy crab sticks. On weekends, if you want a different flavour for the whole family, remember to cook this delicious macaroni with crab sticks!
- Meizan Premium Macaroni: 200 g
- Pork bone: 500 g
- Carrots: 80 g
- White radish: 80 g
- Pork bologna: 200 g
- Wood ear mushrooom: 5
- Spring onions, fried onions, coriander
Boil the macaroni for 10-12 minutes. Remove from the water and run the macaroni under cold water and drain. Mix with 1 tablespoon of oil so that the macaroni doesn’t stick together.
Soak the 5 wood ear mushrooms, remove and then cut into small pieces and mix with the pork sausage and pepper.
Stew the bones for broth, then add the diced carrots and white radish into it.
When the broth is cooked, drop each crab ball, one by one, into the boiling soup. Season to your own taste.
Remove the macaronis into a bowl, place the crab balls, carrot, and radish on top, pour the soup over it, sprinkle the spring onions, and eat with banana flower and bean sprouts.